The Universalist. [volume] (Chicago [Ill.]) 1884-1897, 1887-05-14
9sarnt, 9tone, and 05arden.
KITCHEN PHYSIC.

~ Cftf-N III StS'
Under this title the family physician
in CasseTs gives some hints about cook
cry for invalida. We copy some, only, Of
his Instructions:
Eggs.-A golden rule is-"a maximum
of nutrition with minimum Of digestive
force,"-a typical article by way Of illus
trstion being an egg. Albumen, present
in both the yolk and white, is rendered
practically indigestible when subjected
to a severe heat; hence, fried egg would
be OF no more value to sick person than
an old kid glove. We instance fried
egg because fat is hotter than water, and
SO the egg is hardened to greater ex-
tent. Here is digestible way of cook
ing an egg:-Break it into a small cup
slightly buttered, and set this in sauce
pan with enough boiling water to come
halfway up the cup. Put the lid on,
and at once remove the saucepan from
the fire, to the hob or fender, so that the
water is reduced to lower temperature.
In six minutes, more or less, according to
the size of the egg, it will be cooked
just set, that is. Slide it on to piece OF
toast, or boiled rice if agreeable to the
patient. The egg may be cooked in the
shell IN the same way. The process is
then known as "steaming," five or six
minutes is the average time required.
Raw eggs are frequently ordered, as
when they can be taken and retained by
sick person they are extremely nourish-
ing, simply because the albumen not hav-
| ing been hardened lie the sooner digested.
Many, however, cannot take raw eggs as
usually given, that is, beaten mp With
nils or wine. The following mode is a
| good one; the appearance of the dish be-
ing nice, an invalid will often he induced
to try it; it is free from oilineEs, and clean
to the palate. Pat the yolk of an egg in
to basin with teaspoonful of white
sugar and tablespoonful of orange or
lemon juice. and beat lightly together
with fork. Put the white on a plate,
and add pinch of salt, then, with
broad-bIaded knife beat it to froth.
Now, as lightly as possible, mix all to-
gether in the basin; then, aslightly, trans.
fer it to clean tumbler, which it will
nearly fill if properly made. This must
not stand in warm place, or it will be-
come liquid, and lose its snowy look.
Lemonade Sometimes the only thing
a patient is allowed, is often spoiled. Yet
the mode OF properly making it is so sim
ple:-Peel the lemon SO thinly that the
peel looks yellow on both sides, this is
the secret; the least bit of white spoils it,
as that is the bitter part. The peel of
one lemon aud The strain led Juice Of two
should be put into jug with pint Of
boiling water, covered with a cloth
stuffed into the neck-snd LETT for a few
hours, when it should be sweetened and
strained off FOR use.
Barley aUdter is nourishing, and sooth-
ing to sufferer from sore throat in any
form. It needs thorough washing, and
the first water poured over and brought
to the Loil should be thrown away. Then
add to two ounces Of pearl barley, three
pints of cold water; again bring to the
boil gently, and simmer for two hours.
A little lemon. juice and loaf-suger to
taste should be added after it is strained.
Clear barley. water is sometimes preferred.
Use pint of boiling water to two ounces
of barley; make in the same way as lem.
onade. Wash and scald the barley as be-
fore.
JeEiy.-Of jelly it is difficult to speak
except lengthily. Suffice it here to say
that the uses and action of gelatine in
the human stomach have yet to be de-
termined. Some authorities contend that
there is practically no good in it, others
that there is a little nutriment, though so
slight as to be of no value as food. This
by the way, for certain it ia that many
people crave for it, and when lemon-iuice,
or something equally cooling, enters into
it's composition, jelly is refreshing. Care
must, however, be taken that it is pure,
and that acids (citric acid and the like
are not nsed for Qualification and flavor.
! inn